POTENSI BAKTERI ASAM LAKTAT SEBAGAI BIOKOAGULAN DAN KITOSAN SEBAGAI PENGAWET ALAMI DALAM PROSES PEMBUATAN TAHU BEKATUL
Abstract: Tofu rice bran is
one form of diversification tofu when not socialized . Tofu as a source of
vegetable protein so the impact of tofu as a food product that can not be stored
longer that required the use of a natural preservative solution that is safe
and without any residue . Deacetylation of chitin chitosan as a result
polycationic nature so as to reduce the rate of growth of pathogenic bacteria .
Potential of Lactic Acid Bacteria ( LAB ) as a producer of lactic acid is
expected to act as a natural biocoagulant . The purpose of the study was to
determine the potential of chitosan as a natural preservative and potential of
LAB as natural biocoagulant in the
manufacturing process tofu rice bran.
The research method are three stages: the first stage includes : BAL isolation
and cultivation of industrial products fementasi yoghurt ; the second stage
includes the study of the amount of inoculum BAL ( 5 % , 10 % , 20 % ) as
biocoagulant ; study the concentration of chitosan ( 0.5 % , 1 % , 2 % ) as a
natural preservative and the mixtures of rice bran and soy whey ( ratio 1 : 1 ,
2 : 1 , 3 : 2 ) in the process of making tofu rice bran ; The third stage
involves analysis of product tofu rice
bran for fat content , protein content , fiber content and microbial
contamination include MPN Coliform , Salmonella and organoleptic Hedonic test
the level of preference ( color , smell , consistency , flavor ) by panelists .
The results showed that tofu rice bran with 10 % inoculum biocoagulant , concentration of
chitosan 2 % as a preservative and ratio of rice bran and whey ( 2:1 )
showed the most excellent organoleptic .
Keywords: Lactic Acid Bacteria
( LAB ) , biocoagulan t, chitosan , natural preservative , tofu rice bran
Penulis: Lusiana Candra Dewi
Kode Jurnal: jpbiologidd140179